تولید ماست کم‌چرب فراسودمند غنی‌شده با ایزوله پروتئین سویا

Akalın, A. S., Karagözlü, C., & Ünal, G. (2008). Rheological properties of reduced-fat and low-fat ice cream containing whey protein isolate and inulin. European Food Research and Technology, 227(3), 889-895.

 Amiri Aghdaie, Q. Almi, M., & Rezai, R. (2010). The Effect of Hydrocolloids of Seeds on Physicochemical and Sensory Properties of Low Fat Yogurt. Iranian Journal of Food Science and Technology Research, 209-201.

 AOAC. (2002). Official Methods of Analysis of AOAC International, 17th ed. AOAC International, Gaithersburg, MD.

 Azizi, Sh., Mortazavi, A., & Shafiei, M. (2004). Investigation of the Effect of Soy Protein Isolate (SPI) and Thickness Resin on the Physical, Chemical and Sensory Properties of Low Fat Cream. Food Science and Technology Innovation, 15-10.

Buchilina, A., & Aryana, K. (2021). Physicochemical and microbiological characteristics of camel milk yogurt as influenced by monk fruit sweetener. Journal of Dairy Science, 104(2), 1484-1493.

Bierzuńska, P., Cais-Sokolińska, D., & Yiğit, A. (2019). Storage stability of texture and sensory properties of yogurt with the addition of polymerized whey proteins. Foods, 8(11), 548.

Cassini, A. S., Tessaro, I. C., Marczak, L. D. F., & Pertile, C. (2010). Ultrafiltration of wastewater from isolated soy protein production: a comparison of three UF membranes. Journal of Cleaner Production, 18(3), 260-265.‏

 Cengiz, E., & Gokoglu, N. (2007). Effects of fat reduction and fat replacer addition on some quality characteristics of frankfurter‐type sausages. International Journal of Food Science and Technology, 42(3), 366-372.‏

 De Brabandere, A. G. & De Baerdemaeker, J. G. (1999). Effects of process conditions on the pH development during yogurt fermentation. Journal of Food Engineering, 41, 221-227.

 Dello Staffolo, M., Bertola, N., Martino, M. & Bevilacqua, A. (2004). Influence of dietary fiber addition on sensory and rheological properties of yogurt. International Dairy Journal, 14, 263–268.

 Farnsworth, J.P., Lia, J., Hendricks, G.M. & Guo, M.R. (2006). Effects of transglutaminase treatment on functional properties and probiotic culture survivability of goat milk yogurt. Small Ruminant Research, 65, 113-121.

 Fernandez-Garcia, E., & McGregor, J. U. (1997). Fortification of sweetened plain yogurt with insoluble dietary fiber. Zeitschrift für Lebensmitteluntersuchung und-Forschung A, 204(6), 433-437.

 Gonzalez-Martinez, C., Becerra, M., Chafer, M., Albors, A., Carot, J. M., & Chiralt, A. (2002). Influence of substituting milk powder for whey powder on yoghurt quality. Trends in Food Science and Technology, 13, 334- 340.

 Greig, R. I. W., & Harris, A. (1983). Use of whey protein concentrate in yogurt. Dairy Industrial, 48(10), 17-19.

 Greig, R. I. W. (1984). Effect of whey protein concentrate on fermentation of yogurt. Dairy Industrial, 49(10), 28-29.

Guggisberg, D., Cuthbert-steven, J., Piccinali, P., Butikofor, U., & Eeberhand, P. (2009). Rheological, microstructural and sensory characterization of low- fat and whole milk Set yoghurt as influenced by inullin addition. Internation Dairy Journal, 19, 107-115

Hugunin, A. (1999). Whey products in yogurt and fermented dairy products. U.S. Dairy Export Council, 1-8.

Javid, Y. (2016). Investigation of physicochemical and microbial properties of low fiber yogurt fortified with wheat fiber. Graduate thesis of Khorasgan University. (In Farsi)

Khaleghi, M. (2019). The antimicrobial effect of sumac (Rhus coriaria L.) powder on E. coli and Penicillium notatum in prebiotic low fat yoghurt (Doctoral dissertation, Tabriz University of Medical Sciences, Faculty of Nutrition and Food Sciences).

Kowalski, A., Jachnowicz, A. Z., & abuchowski, A. (2000). Yoghurt market in the United Kingdom. Natural Sciences, 6, 131- 141.

 Lourens-Hattingh, A. & Viljoen, B.C. (2001). Yogurt as probiotic carrier food. International Dairy Journal, 11, 1–17.

Mazloomi, S.M., Shekarforoush, S. S., Ebrahimnejad, H., & Sajedianfard, J. (2011). Effect of adding inulin on microbial and physico- chemical properties of low fat probiotic yogurt. Iranian Journal of Veterinary Research, 12(2), 93-98. (In Farsi)

Moayednia N. (2014). Quality Evaluation of New Developed Symbiotic Yogurt over the Storage at Refrigerator. Journal of Food Biosciences and Technology; 4, 57-64.

Moradian, M., Ganjloo, A., & Bimakr, M. (2019). Effect of Feijoa Leaf Polysaccharides on the Physicochemical and Sensory Properties of Low Fat Yogurt during Storage. Iranian Journal of Nutrition Sciences & Food Technology, 4(2); 105-115.

Iran National Standard Organisiattion. (2001a). Milk and its products - yogurt .No. 695, first edition.

Iran National Standard Organisiattion. (2013b). Microbiology of Food and Animal Feed - Comprehensive Mildew and Yeast Counting Method. Iranian Institute of Standards and Industrial Research, National Iranian Standard, No. 1 -10899 and 2 -10899 and 3 -10899, first edition.

Iran National Standard Organisiattion. (2013c). Milk-fat measurement of Gerber lipometers. Iranian Institute of Standards and Industrial Research, National Iranian Standard, No. 10292, First Revision.

Jayabalan, K., Magesh, A., Rajeshkannan, R., & Rathakrishnan, P. (2020). Fortification of Fibre in Yogurt using High Fibre Banana Stem and Jack Fruit Powder. International Journal of Pharmaceutical Investigation, 10(2), 127-131.

Sah, B. N. P., Vasiljevic, T., McKechnie, S., & Donkor, O. N. (2016). Physicochemical, textural and rheological properties of probiotic yogurt fortified with fibre-rich pineapple peel powder during refrigerated storage. LWT-Food Science and Technology, 65, 978-986.

 Şahan, N., Yasar, A., & Hayaloglu, A. (2008). Physical, chemical and flavour quality of non-fat yogurt as affected by a b-glucan hydrocolloidal composite during storage, Food Hydrocolloids, 22, 1291-1297.

Sandoval-Castila, O., Lobato-Calleros, C., Agueree-Mandujano, E. &Vernon-Carter, E. (2004). Microstructure and texture of yogurt as influenced by fat replacers. International Dairy Journal, 14, 151-159.

Singh, P., Kumar, R., Sabapathy, S.N, & Bawa, A.S. (2008). Functional and edible uses of soy protein products. Comprehensive Reviews in Food Science and Food Safety, 7(1), 14-28.

 Singh, S. & Jood, S. (2009). Proximate composition, in vitro protein digestibility and anti-nutritional factors of linseed cultivars. Annals of Biology, 25(2), 181-184.

Tamime A, Barrantes E, & Sword A. (1996). The effect of starch based fat substitutes on the microstructure of set‐style yogurt made from reconstituted skimmed milk powder. International Journal of Dairy Technology; 49(1), 1-10.

Supavititpatana P, Wirjantoro TI, & Raviyan P. (2010).Characteristics and shelf- life of corn milk yogurt. Chiang Mai University Journal of Natural Sciences, 9(1), 133-48.

 Tamime, A. Y. & Robinson, R. K.v. (1999). Yoghurt. Science and Technology. UK: Wood Headv Publishing, 120-150.

 Torres, I., Amigo, J., Kundsen, J., Tolkash, J., Mikkelsen, B., & Ispen, R. (2018). Rheology and microstructure of low-fat yoghurt produced with whey protein microparticles as fat replacer. International Dairy Journal, 81, 62-71.

 Zisu, B. & Shah, N. P. (2003). Effect of pH, temperature, supplementation with whey protein concentrate and adjunct cultures on the production of exopolysaccharides by Streptococcus thermophilus 1275. Journal of Dairy Science, 86, 3405- 3415

 Zomorrodi, S. (2012). Physical, chemical, rheological and sensory characteristics of fruit fiber fortified with wheat fiber. Food Industry Research, 458-443.

Vahedi, N., Mazaheri Tehrani, M, & shahidi, F.(2009). Formulation of fruit yogurt prepared from condensed milk and evaluation of its quality during storage. Journal of Agricultural Science and Technology and Natural Resources, 13(48), 251-260.